Craving that classic malt shop magic? Look no further! This easy, no-churn Chocolate Malt Ice Cream is an absolute game-changer. Imagine velvety smooth chocolate, perfectly infused with that distinctive malt flavor, delivering a rich and creamy experience that instantly transports you back to simpler times. This ridiculously simple recipe promises homemade deliciousness without the need for any special equipment like an ice cream maker. Prepare for delightful milkshake vibes, scooped straight from your freezer, anytime you desire!
My dear friend often shares that her favorite time to indulge in ice cream is during the winter months. She playfully claims to dislike it when ice cream gets all melty from the summer heat, making it perfectly acceptable to share this new recipe with you right in the middle of winter, wouldn’t you agree? As for me, I’m happy with a scoop of ice cream any time of the year, and I’m always especially thrilled when it’s chocolate ice cream!
Homemade Chocolate Malt Ice Cream: A No-Churn Delight
For many, making ice cream at home seems like a daunting task. There’s often a misconception that you need specialized equipment, that it will take forever to freeze, or that achieving that signature rich and creamy texture, comparable to store-bought varieties, is simply impossible. However, this no-churn chocolate malt ice cream recipe will shatter those myths! Once you experience how incredibly easy and incredibly flavorful this homemade treat is, you’ll be genuinely amazed. Crafted from simple ingredients, free from additives and preservatives, it transforms into a truly decadent, rich, and creamy ice cream that will make you rethink ever buying it from the store again.
If you’re a fan of no-churn ice cream, especially the chocolate variety, you’re in for a treat with these other delightful recipes: Homemade Cinnamon Vanilla Ice Cream, Grasshopper Pie Ice Cream, and Grape Nut Ice Cream. And since we’re embracing the colder months, my unique Snow Ice Cream is sure to bring a smile to your face!
Mastering No-Churn Chocolate Malt Ice Cream
When preparing this delicious chocolate malt ice cream, remember that while the hands-on prep time is minimal, you’ll need to account for several hours of chilling and solidifying in the freezer. But here’s a fantastic bonus: thanks to the malt powder, this ice cream maintains a wonderfully softer texture. This means you won’t have to wrestle it out of the freezer to let it soften before scooping – it’s perfectly pliable and ready to enjoy as soon as you pull it out!
The Science Behind Perfectly Creamy No-Churn Ice Cream
Have you ever wondered why some ice cream recipes explicitly call for an ice cream maker, while others, like this one, proudly declare “no-churn”? The secret to achieving a light, airy, and incredibly creamy no-churn ice cream lies in the simple act of whipping cream. When heavy cream is whipped, it incorporates air, which significantly increases its volume and creates a delicate, airy structure. This aeration process is precisely what an ice cream maker accomplishes through constant churning. Without this crucial step of incorporating air, an ice cream mixture would simply freeze solid, leading to the formation of large, unappetizing ice crystals and a dense, icy texture instead of the smooth, luscious consistency we all crave.
Essential Tips: How to Prevent Ice Crystals in No-Churn Ice Cream
Achieving that perfectly smooth and creamy texture in your homemade no-churn ice cream is easily done by following these crucial steps. Say goodbye to icy, granular disappointments!
- Utilize Sweetened Condensed Milk: This ingredient is a true hero in no-churn recipes. Its high sugar content and reduced water content work together to lower the freezing point of the mixture, actively hindering the formation of large ice crystals. It’s not just for sweetness; it’s a texture stabilizer.
- Whip the Cream Thoroughly: The key to an airy ice cream is properly whipped heavy cream. Beat it until stiff peaks form – this means when you lift the whisk, the peaks hold their shape firmly. This step is vital for incorporating enough air, which prevents ice crystals from dominating the texture.
- Consider a Touch of Alcohol or Corn Syrup: A small splash of alcohol, like vodka or a complementary liqueur, or even a teaspoon of corn syrup, can subtly lower the freezing point of the mixture. This makes it harder for large ice crystals to form, contributing to a smoother consistency.
- Press Plastic Wrap Directly Onto the Surface: Before sealing your container, lay a piece of plastic wrap directly onto the surface of the ice cream mixture, ensuring it touches every part. This minimizes exposure to air, which is a major culprit in freezer burn and ice crystal development on the surface.
- Freeze in an Airtight Container: Always use a shallow, airtight container for freezing and storing your homemade ice cream. A shallow container helps it freeze more evenly and quickly, while an airtight seal protects against freezer burn and the intrusion of moisture that forms crystals. Doubling down on protection, I like to place an additional piece of plastic wrap directly over the ice cream before putting the lid on.
- Ensure Quick Freezing: To achieve the smoothest texture, place your ice cream in the coldest part of your freezer (usually the back or bottom) immediately after preparation. Rapid freezing discourages the growth of larger ice crystals.
- Avoid Frequent Thawing and Refreezing: Each time ice cream softens and refreezes, new ice crystals can form and existing ones can grow larger. Scoop out what you need quickly and return the rest to the freezer without delay to maintain its creamy quality.
Key Ingredients for Your Chocolate Malt Ice Cream
Making this incredibly flavorful no-churn ice cream requires just a few simple ingredients, each playing a crucial role in creating its irresistible taste and texture. For the complete list of ingredients and detailed instructions, please refer to the printable recipe card at the end of this article.
- Heavy Whipping Cream: This is the foundation of our malt ice cream recipe. High-fat content cream is essential for whipping up a light, airy base that forms the creamy body of your ice cream. Ensure it’s very well chilled.
- Vanilla Extract: I always recommend using real vanilla extract or vanilla bean paste. The quality of vanilla truly shines through, enhancing the chocolate and malt flavors with its warm, aromatic notes.
- Dutch Process Cocoa Powder: Opt for Dutch process cocoa for this recipe. Unlike natural cocoa, Dutch process cocoa is treated to reduce its acidity, resulting in a darker color and a richer, smoother, less bitter chocolate flavor that truly elevates the ice cream.
- Sweetened Condensed Milk: Please note that this is NOT the same as evaporated milk. Always double-check the label! Sweetened condensed milk is key for both sweetness and texture, contributing to the ice cream’s smooth, dense consistency and preventing ice crystal formation.
- Malt Powder: The star of the show! You can use either regular malted milk powder or chocolate malted milk powder for an extra chocolate boost. If you can’t find malt powder specifically, a jar of Ovaltine makes an excellent substitute, offering a similar malty flavor profile.
Be sure to continue reading for invaluable tips and tricks, potential ingredient substitutions, and answers to common questions you might have about crafting this delightful no-churn chocolate ice cream.
How to Make No-Churn Chocolate Malt Ice Cream: Step-by-Step
This irresistible chocolate malt ice cream comes together remarkably quickly with just a handful of ingredients. Remember to factor in the essential freezing time to achieve the perfect consistency.
1. In the clean bowl of your stand mixer, fitted with the whisk attachment (or using a handheld electric mixer), begin beating the very cold heavy whipping cream, vanilla extract, and Dutch process cocoa powder. Continue to beat until soft peaks begin to form. This usually takes about 2-3 minutes, depending on your mixer’s power and the cream’s temperature.
2. Once your cream mixture has achieved stiff, freestanding peaks – meaning the peaks hold their shape firmly when the whisk is removed – it’s time to incorporate the remaining flavor. Gently add the sweetened condensed milk and the malt powder. Using a spatula, carefully fold these ingredients into the whipped cream mixture. The goal is to fully incorporate them without deflating the air you’ve whipped into the cream. Fold until no streaks of condensed milk or dry malt powder remain.
3. Carefully pour the smooth ice cream mixture into a 9×5 inch loaf pan or a comparable large, shallow airtight container. A shallow container helps the ice cream freeze more evenly. Before placing the lid, press a piece of plastic wrap directly onto the surface of the ice cream to prevent any ice crystals from forming and to avoid freezer burn.
4. Cover the ice cream container with its lid and transfer it to the coldest part of your freezer. Allow it to freeze for at least 5 hours, or until the ice cream is firm to the touch and holds its shape beautifully.
5. Once thoroughly frozen, scoop generously, serve immediately, and enjoy the pure delight of your homemade chocolate malt ice cream!
When stored properly in an airtight container, this decadent ice cream will maintain its quality and delicious flavor for up to 2 months. To prevent the formation of unwelcome ice crystals, make doubly sure that the container seal is completely airtight.
Loved It? Pin It for Later!
If you’ve fallen in love with this incredibly easy and delicious no-churn chocolate malt ice cream, don’t let this recipe get lost! Be sure to pin it to your favorite Pinterest recipe board before you leave, so you can easily find it whenever a craving strikes!
Expert Tips & Creative Variations for Your No-Churn Masterpiece
Elevate your chocolate malt ice cream experience with these helpful tips and exciting variations:
- Chill Your Ingredients: For the best results when whipping cream, ensure all your ingredients, especially the heavy whipping cream and even your mixing bowl and whisk attachment, are thoroughly chilled before you begin. Cold ingredients whip faster and hold their peaks better.
- Stick to the Recipe: While some substitutions are possible, for the ultimate flavor and texture profile, do your best to use the ingredients as listed. Each component plays a specific role in achieving that rich, creamy consistency and distinctive malt flavor.
- Indulge Your Chocolate Cravings: If you’re a true chocolate lover, consider adding chocolate chips (mini or standard), a swirl of homemade chocolate syrup, crushed chocolate malted milk balls, or even Oreo cookie crumbs into the mixture before freezing. These additions will create an even more decadent and textural experience.
- Boost the Chocolate Flavor with Espresso: For an incredible depth of chocolate flavor, add a small pinch (about ¼ to ½ teaspoon) of instant espresso powder or instant coffee granules to the mixture. This subtle addition won’t make your ice cream taste like coffee, but it will significantly amplify and intensify the chocolate notes.
- Serving Suggestions: Don’t stop at just a scoop! Serve your ice cream with a dollop of fresh whipped cream, a drizzle of hot fudge or caramel sauce, a sprinkle of chopped nuts, or a classic maraschino cherry for a true malt shop treat.
- Custom Malt Level: If you adore the malt flavor, feel free to increase the malt powder by another tablespoon or two, adjusting to your personal preference.
Discover More Irresistible Ice Cream-Inspired Recipes
If you share my passion for ice cream, you’ll undoubtedly adore these other incredible ice cream-based desserts. This striking chocolate and vanilla-flavored Ice Cream Cake Roll looks incredibly fancy but is surprisingly simple to prepare. Similarly, the Ice Cream Cookie Cake, beautifully pictured above, is a delightful crowd-pleaser. And for a truly nostalgic treat, my copycat Baskin Robbins Daiquiri Ice recipe is an absolute keeper – a personal favorite!
For seasonal festivities, this eerie Spider Web Ice Cream Pie is perfect for Halloween, and the kids will go wild for this fun Fried Ice Cream Pie. If you’re seeking a truly indulgent ice cream dessert, this Brownie Chocolate Chip Cookie Dough Ice Cream Cake is an absolute must-try, or perhaps this incredibly decadent Reese’s Peanut Butter Cup Ice Cream Cake will satisfy your sweet tooth.
This simple chocolate ice cream recipe truly delivers a deliciously creamy treat, boasting a rich chocolate base beautifully infused with that distinctive and beloved malt flavor. I genuinely believe it creates the absolute yummiest batch of homemade ice cream you’ll ever taste!
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Chocolate Malt Ice Cream (No Churn)
Craving that classic malt shop magic? This no-churn Chocolate Malt Ice Cream is a game-changer! Velvety chocolate, a hint of malt, and a whole lot of nostalgia come together in one ridiculously easy recipe. Forget the blender—this treat delivers milkshake vibes straight from your freezer.
Ingredients
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- ¼ cup Dutch process cocoa powder
- 1 (14 ounce) can sweetened condensed milk
- ½ cup malt powder
Instructions
- Use an electric mixer with a whisk attachment to beat the cream, vanilla, and Dutch process cocoa powder into stiff peaks. This will take 2-3 minutes or so.
- Once your cream begins to form stiff, free-standing peaks, add the condensed milk and malt powder. Gently fold the mixture together by hand until the condensed milk and malt powder are fully incorporated.
- Pour the ice cream into a 9×5 inch loaf pan or air tight container with a lid. Cover the ice cream and freeze it for 5 hours, or until your ice cream is firm to the touch.
- Scoop, serve, and enjoy!
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 9g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 49mg | Potassium: 159mg | Fiber: 1g | Sugar: 6g | Vitamin A: 892IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 0.5mg